Ingredients:

  • 2 Ahi Tuna Steaks (approx. 6 oz each), 1-inch thick, sushi-grade
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • 2 Tbsp Neutral High-Smoke-Point Oil (Vegetable, Canola, or Grapeseed oil)
  • 2 Tbsp White Sesame Seeds
  • 2 Tbsp Black Sesame Seeds
  • ¼ cup Low-Sodium Soy Sauce
  • 2 Tbsp Rice Vinegar (unseasoned)
  • 1 Tbsp Honey or Maple Syrup
  • 1 tsp Fresh Ginger, finely grated
  • ½ tsp Garlic, minced

Instructions:

  1. Prepare the Soy-Ginger Drizzle: In a small saucepan, whisk together the soy sauce, rice vinegar, honey/maple syrup, grated ginger, and minced garlic. Bring the mixture to a simmer over medium heat. Let it reduce for 3-4 minutes until it has thickened slightly and is syrupy. Remove from heat and set aside.
  2. Prepare and Crust the Tuna: Use kitchen paper to meticulously pat the tuna steaks completely dry. Season all sides evenly with kosher salt and pepper. On a shallow plate, combine the black and white sesame seeds. Press all four sides of the tuna steaks firmly into the sesame mixture until they are evenly and completely coated.
  3. Sear the Tuna Steaks: Place a heavy-bottomed frying pan (cast iron is ideal) over high heat. Add the high-smoke-point oil. Wait until the oil is shimmering and just begins to smoke faintly. Carefully place the tuna steaks in the hot pan. Sear for 60 to 90 seconds per side for rare, or 90 seconds to 2 minutes per side for medium-rare.
  4. Rest: Remove the steaks immediately from the pan and place them on a cutting board. Allow them to rest for 2 minutes.
  5. Slice and Serve: Using a very sharp knife, slice the rested Ahi tuna steaks against the grain into thin strips. Arrange the slices on a plate and lightly drizzle the reserved Soy-Ginger Reduction over the top. Serve immediately.